I’m a sucker for pumpkin. I mean it’s kind of a problem. The best time of the year is when Starbucks brings back the pumpkin spice latte … don’t debate this with me. I made a pumpkin cake last year and I remember how moist the pumpkin makes the cake and how amazing it tasted! So, since it has been a tad bit colder, I decided I needed to make a pumpkin cake again. This time, I added the “spice” part and a little crunch with candied pecans (I mean it’s Texas, we’re all about pecans)!
Honestly, I think my cream cheese frosting is better than yours… just sayin’. Try my recipe! I use this frosting for so many cupcakes (strawberry, red velvet, carrot cake or chocolate cupcakes, etc). MAKE THESE SOON!
Preheat the oven to 350 degrees
Line 2 cupcake tins
– One box of yellow cake mix
– 1 cup of pumpkin (not the pumpkin pie mix, just regular pumpkin, it will be in a can)
– 4 eggs
– ½ cup of water
– ⅓ cup of vegetable oil
– 2 teaspoons of pumpkin pie spice
Mix all these ingredients together! Fill the cupcake tin, each one about ¾ th the way full. Put in the oven for about 12-14 minutes. Let cool!
– 8 ounces of cream cheese
– 1 stick of butter
– 1 teaspoon of vanilla
– Pinch of salt
– 2 ½ cups of powdered sugar
Let the cream cheese and butter soften, and put in a large bowl. Use a stand mixer or a hand mixer and mix the cream cheese and butter together. Carefully and slowly (not all at once) add 2 cups of powdered sugar, scraping the sides periodically. Add vanilla and salt and mix. Slowly and carefully add the remaining powdered sugar.
PILE IT ONTO THE COOLED CUPCAKES with a knife or a piping bag. I used a round piping tip.
Tip: I bought candied pecans and chopped them up and topped the cupcakes with them. But this is optional. I also sprinkled a little pumpkin pie spice on the top!
EAT THEM UP!
PUMPKIN ∙ SPICE ∙ SO ∙ NICE